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Rice Crepes
Ingredients
1 8-ounce carton egg substitute*
2/3 cup evaporated skim milk
1 tablespoon
margarine, melted
1/2 cup all-purpose flour
1 tablespoon sugar
1 cup cooked rice
Vegetable cooking
spray
2-1/2 cups fresh fruit (strawberries, raspberries, blueberries, or other favorite fruit)
Low-sugar fruit
spread (optional)
Light sour cream (optional)
1 tablespoon confectioner's sugar for garnish (optional)
Directions:
Combine egg substitute, milk and margarine in small bowl. Stir in flour and sugar until smooth and
well blended. Stir in rice; let stand 5 minutes. Heat 8-inch nonstick skillet or crepe pan; coat with cooking spray. Spoon
1/4 cup batter into pan. Lift pan off heat; quickly tilt pan in rotating motion so that bottom of pan is completely covered
with batter. Place pan back on heat and continue cooking until surface is dry, about 45 seconds. Turn crepe over and cook
15 to 20 seconds; set aside. Continue with remaining crepe batter. Place wax paper between crepes. Spread each crepe with
your favorite filling: strawberries, raspberries, blueberries, fruit spread, or sour cream. Roll up and sprinkle with confectioner's
sugar for garnish.
Makes 10 crepes.
"*Substitute 8 egg whites or 4 eggs for one 8-ounce carton egg substitute,
if desired. "
Red Velvet Cake
Cake:
1/2 c. shortening
1
1/2 c. sugar
2 eggs
2 Tbls. cocoa
2 oz. red food coloring
1 tsp. vanilla
1 tsp. salt
1 c. buttermilk
2 1/2 c. sifted cake flour
1 1/2 tsp. baking soda
1 Tbls. vinegar
Cream shortening & sugar;
add eggs. Make paste of cocoa & food coloring, add to creamed mixture & mix well. Add salt & vanilla to buttermilk.
Alternately add buttermilk & flour into shortening mixture, mixing well. Mix baking soda to vinegar & fold gently
into batter. DO NOT BEAT! Makes 3 layers. Bake at 350 degrees F for 20-30 minutes.
Icing:
5 Tbls. flour
1 c. milk
1/2 lb. real butter
1 c. sugar
1 tsp. Vanilla
cup finely chopped pecans
Mix
the flour & milk together in saucepan. Bring to a boil, stirring constantly. Boil until thick. Stirring contancely. Chill
completely. Cream butter, sugar & vanilla together. Add flour mixture & beat until thick enough to spread. Sprinkle
with pecans.
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